Leek Prosciutto And Egg Pizza Recipes

HASH BROWN BAKE WITH PROSCIUTTO & LEEKS

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add leeks; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in salt and pepper. Remove from pan., In same skillet, cook prosciutto over medium heat until crisp. Remove to paper towels to drain., In a greased 11x7-in. baking dish, layer hash browns, leeks and prosciutto. In a large bowl, whisk eggs, milk, cheese, basil and mustard; pour over top. Drop cream cheese by tablespoonfuls over egg mixture., Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., To Make Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

MUSHROOM, LEEK AND PROSCIUTTO PIZZA

Steps:

• Preheat the oven to its highest setting (500 degrees F). Preheat a cast-iron grill pan to medium heat.
• Melt the butter in a large skillet over medium-high heat. Add the leeks and saute for about 4 minutes. Add the mushrooms and saute for another 2 minutes. Season with salt and pepper. Set aside.
• Lightly flour a cutting board and roll out the pizza dough into an oval shape that will fit the grill pan. Coat the preheated grill pan with 1 tablespoon olive oil. Brush the dough with 2 teaspoons olive oil and place it, oiled-side down, on the grill pan¿the dough will start to bubble as it cooks. Cook until grill marks form, 3 to 5 minutes; flip, and continue cooking on the reverse side until grill marks form and the dough has stiffened, about 3 minutes.
• Remove the pizza to a baking sheet, top with the mushrooms-leek mixture and sprinkle with the cheese. Place in the oven and cook until the cheeses melts, 5 to 7 minutes depending on how hot your oven is.
• Remove the pizza from the oven and add the prosciutto. Slice into small bites and serve.

LEEK, MUSHROOM, AND PROSCIUTTO PIZZA

Steps:

• Preheat oven to 500 degrees. Melt butter in a medium skillet; saute leek over medium-high heat, stirring occasionally, until tender and starting to color, 3 to 4 minutes. Add mushrooms; saute until tender, about 2 minutes. Season with 1/4 teaspoon salt and a pinch of pepper.
• Brush a 12-inch cast-iron pan with 1 teaspoon oil. Press dough flat in skillet, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 1-inch border around edge with another teaspoon oil. Sprinkle 1 cup fontina over dough. Top with leek mixture and remaining cup cheese.
• Cook over medium-high heat until bottom of crust is golden brown, 4 to 5 minutes. Transfer to oven, and bake until edge of crust is golden brown and dough is cooked through, about 10 minutes. Drape prosciutto over pizza.

LEEK, PROSCIUTTO AND CHEESE EMPAñADAS

Steps:

• Preheat oven to 425°F.
• In a small heavy skillet cook leek and prosciutto in oil over moderate heat, stirring, until leek is softened. Add water and cook, covered, over low heat until leek is soft, about 10 minutes. Pour off any excess water. Remove skillet from heat and add salt and pepper to taste. Let filling cool completely and stir in cheese.
• Roll out puff pastry on lightly floured surface into a 12-inch square and with a 4-inch round cutter cut out 4 rounds.
• Divide filling among rounds, mounding it in the center, and brush edges of rounds with water. Fold rounds in half, pressing edges together firmly, and crimp edges with tines of fork to seal well.Empanadas may be prepared up to this point 1 day in advance and dept covered and chilled.
• Arrange empanadas on a dampened baking sheet and brush with egg wash. Prick top of each empanada several times with fork (for steam vents). Bake empanadas in upper third of oven until puffed and golden, 12 to 15 minutes.

LEEK, PROSCIUTTO, AND EGG PIZZA

Steps:

• 1. Preheat the oven to 375 degrees Fahrenheit. 2. In a small saute pan, heat the olive oil over medium high heat. Add the prosciutto and saute until it begins to become crispy. Add the leeks and garlic and continue to cook until the leeks are soft. 3. Remove from the heat and add the Boursin. Mix to combine, season with red pepper flakes, salt, and pepper. Set aside until needed. 4. Spread the leek mixture across the par-baked crusts Gently top with the raw egg. 5. Bake the pizza in the oven until the egg white is set and the crust is fully browned, about 5-6 minutes. If a less runny egg is desired, add an additional 2-3 minutes Remove from the oven and serve on warm plates.